Garlic saffron soup with harissa

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Recipe by Damaris Beems Cuisine: Medittarenean, Moroccan, Arabic
Servings

4

Preparation

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Garlic soup, maybe you think ‘that’s a bit too intense for me’. But if you knew that this and the other garlic soup on this site are ‘the soup hits’ in the restaurant… you might consider making it. Really super tasty, surprisingly tasty and ready in no time at all. Although that is never a recommendation for me, but still…

Ingredients

  • 4 stems celery

  • 2 bulbs garlic

  • 2 Onions

  • 2 bags saffron powder

  • 5 cm fresh ginger

  • 2 liter vegetable broth

  • 500 ml white wine

  • 10 sprigs fresh thyme/rosemary/oregano

  • olive oil

  • salt and pepper

  • harissa

  • fresh cilantro

Cooking time

  • Gently fry the chopped onion in the olive oil. Add the chopped celery. Then the peeled garlic cloves that you have cut in half. Let it simmer and soften for 10 minutes. Then add the sliced ​​ginger. Deglaze it with the white wine. Stir well and let the wine come to a boil.
    Now add the vegetable stock and your herb sprigs, tied together with cooking string.
    Let everything cook slowly.
    Then puree with the hand blender, add the saffron powder, stir well. Bring it to taste with salt and pepper.
  • Harissa is very tasty with this soup. You can of course buy them ready-made or make them yourself (much tastier). See also the recipe on this site.

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